Quick spring pasta: Elevate your meal with asparagus delight

When you think of Italian pasta dishes, do spaghetti bolognese or carbonara come to mind as heavier types? Pasta with asparagus stands apart—it’s light, delicate, and seasonal since we don’t get to enjoy asparagus for too long. In this dish, cooking the asparagus al dente is crucial; otherwise, the dish loses its character.

Cooking asparagus isn't difficult. Just be mindful of the cooking time, which should be adjusted based on their thickness. This way, they retain their crunch and flavor; without these qualities, the dish won’t succeed. It's best to cook them in a tall pot where the tips remain above the water’s surface. However, any pot will do as long as you monitor the cooking process closely. It's worth adding salt and sugar to the water to accentuate the vegetables' natural flavor. How long should you cook asparagus? For the green variety, which I use for pasta, it's only 3-5 minutes, depending on the thickness.

The sauce for asparagus pasta is made with olive oil, one of the healthiest fats. Asparagus themselves offer considerable nutritional benefits. They are low in calories and rich in vitamins like E and C, which support the condition of your skin, hair, and nails. They also contain valuable folic acid. Since the season for asparagus is short, don’t wait too long to make this pasta. Penne pasta is the best choice for this dish. If you're missing a meat element, finely chopped raw bacon can be added. Simply chop it finely and fry it. Even with this addition, the entire dish will be ready in 15 minutes.

Ingredients:

• A bunch of asparagus
• 7 oz penne pasta
• 2 cloves of garlic
• 4 tablespoons olive oil
• 1 tablespoon lemon juice and a pinch of grated zest
• Grated Parmesan or Grana Padano for serving
• 5 oz raw smoked bacon (optional)

Preparation:

1. Wash the asparagus and break off the tough ends. Cut into 1-inch pieces, keeping the tips whole.
2. Place the pasta in boiling water and cook al dente according to the package instructions.
3. Three minutes before the end of cooking, add the asparagus to the pot and cook with the pasta until finished.
4. In a large pan, gently sauté finely grated or pressed garlic in 2 tablespoons of olive oil. Stir in the lemon juice and cook briefly.
5. Add the remaining 2 tablespoons of olive oil, lemon zest, and the cooked, drained pasta with asparagus, along with a bit of cooking water.
6. Finely chop and fry the bacon in a hot pan.
7. Mix everything, season with salt and pepper. Serve with grated cheese and bacon.